Related Words

Middle Eastern Coffee: Coffee ground to a powder, sweetened (usually), brought to a boil, and served grounds and all.

Parchment Coffee: Describes wet-processed coffee shipped with the dried parchment skin still adhering to the bean. The parchment is removed prior to roasting, a step called milling.

Organic Coffee: Coffee that has been certified by a third-party agency as having been grown and processed without the use of pesticides, herbicides, or similar chemicals.

Primary Coffee Taste Sensations: Acidy, mellow, winey, bland, sharp and soury.

Secondary Coffee Taste Sensations: Piquant to nippy, mild to delicate, tangy to tart, soft to neutral, rough to astringent, hard to acrid.

Semi-Dry-Processed Coffee: Coffee prepared by removing the outer skin of the coffee fruit (a process called pulping) and drying the skinned coffee with the sticky mucilage and the inner skins (parchment and silverskin . . . View Full Definition

Old Tavern Coffee Estate: A small, highly regarded producer of certified Jamaica Blue Mountain™ coffee using traditional wet processing methods.

Single-Estate Coffee: Coffee produced by a single farm, single mill, or single group of farms, and marketed without mixture with other coffees. Many specialty coffees are now identified by estate name, rather tha . . . View Full Definition

Middleware: The mix-and-match communications software that acts as a universal translator between diverse radio frequency technologies and protocols. Middleware resides on a remote client and a communic . . . View Full Definition

Monsooned Coffee: Dry-processed single-origin coffee from south India deliberately exposed to monsoon winds in open warehouses, with the aim of increasing body and reducing acidity.